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December 2017

Why do chefs never press their garlic?

By |2017-12-14T23:44:13+11:00December 14th, 2017|Categories: |

Slicing, mincing, smearing, crushing, and even pressing give different results with garlic. Chefs find a garlic press more trouble than it’s worth - a nightmare to clean, as well as pretty wasteful. They don’t see the point of a gadget that essentially does just one thing as well as loosing all the juice. A garlic press [...]

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Why is my garlic turning blue/green?

By |2017-12-14T23:43:10+11:00December 14th, 2017|Categories: |

A chemical reaction has occurred where the chemicals in the garlic are released thru pureeing. These chemicals are locked away from each other when the garlic is whole. It may also turn blue when it comes into contact with minerals and certain metals found in your water supply or kitchen tools, including copper, aluminium, iron, and [...]

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